Tabs

Monday, October 7, 2013

We have had an abundance of tomatoes lately because my aunt lives nearby and has a huge garden and has let me come pick HUGE quantities of tomatoes (plus squash, peppers, and basil!!). I used up most of them canning salsa and stewed tomatoes, but then one of my stewed tomatoes did not seal. So I went searching the internet for some recipes that used stewed tomatoes and I found a winner!

This soup recipe comes from this post at Tasty Treats. You'll notice quite a few changes, the first being that I don't use any sausage. ; ) But she has beautiful pictures.

Here's what you’ll need...

2 tbsp. olive oil

1 large onion, chopped

3 cloves of garlic, chopped

8 cups vegetable broth

One 15 oz. can of diced tomatoes (I used one full quart)

1-2 tbsp. oregano

1/2 tsp seasoning salt

1/4 tsp marjoram (optional)

1/2 tsp celery seed

2 cups uncooked pearl barley

1 lb. fresh spinach

In a large pot, brown your onions and garlic until softened, 3-5 minutes.

Add the vegetable broth, can of diced tomatoes (including juices), and all seasonings. Bring to a boil.Add the pearl barley and return to a boil. Turn down heat and let simmer until soft (30-35 minutes or so).Add the fresh spinach and cook just a minute or two before serving.

Top with a sprinkling of Parmesan Cheese for extra flavor.

This soup is very simple...and so filling with the barley. We loved it. And I happily ate the leftovers for a day or two because this makes a lot of soup!! Enjoy!